Honey Mustard Glazed Pork Tenderloin with Roasted Root Vegetables

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Peel and cut the carrots, parsnips, and sweet potato into 1-inch pieces. Cut the red onion into 1-inch wedges.

In a large bowl, toss the vegetables with 2 tbsp of olive oil, chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

While vegetables are roasting, prepare the glaze by whisking together 3 tbsp honey, 2 tbsp Dijon mustard, 2 minced garlic cloves, 1 tbsp apple cider vinegar, and 1 tsp dried thyme in a small bowl.

Pat the pork tenderloin dry with paper towels and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and push the vegetables to the sides to make room for the pork in the center.

Place the seared pork tenderloin in the center of the baking sheet and brush generously with the honey mustard glaze, reserving some for serving.

Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and caramelized.

Let the pork rest for 5 minutes before slicing. Drizzle the remaining glaze over the sliced pork and garnish with 2 tbsp chopped fresh parsley before serving.